Adam and I both had a full week of vacation off together so, of course, we went home for a visit! We ran downtown along the water, got up early to walk on the beach, had dinners with family and friends, and just generally enjoyed every single moment! I got my wedding dress out of storage without telling Adam and surprised him on the beach where we got married, which was super fun. And some food highlights included a coconut mint fraco with condensed milk, mahi from a food truck at Coki, and salmon patties from Ashley’s at the airport.
I had an evening appointment in the city and I got to check out Marvelous by Fred and their Merveilleux (aka floofy piles of whipped cream and meringues). I tried coffee and seasonal chestnut.
I enjoyed these vegan ice cream bites even more than I was expecting to; something about the chocolate was very satisfying.
These smoky, crunchy yellow peas are also pretty addictive.
BBQ rice bowls – brown basmati rice / sautéed kale with yellow onion and passionfruit vinegar / roasted zucchini / ground turkey with bbq sauce, Korean chili flake, and brown sugar / avocado.
Leftover rice stir-fried with garlic, evoo, fish sauce, rice vinegar, and Sichuan pepper salt / with turkey summer sausage / green onion / a gourmet mushroom blend / kumato tomatoes / and egg.
P.S. By the time you read this we will be on vacation! Adam and I have seven straight days off together!! Woo-hoo!
Highlights from the last week, mostly fun drinks and good sandwiches on Trader Joe’s sourdough…
A new style of Kind bar, in dark chocolate peanut butter.
Sparkling matcha with a calmansi soda.
Seaweed chips plus sparkling yuzu.
A super easy paloma. I am 11/10 about finding tiny Squirt cans.
These tiny Trader Joe’s gummi bears are as delicious as they are adorable.
Out-of-town friends were here this Sunday and we spent an afternoon taking a long walk through Greenpoint – Williamsburg with stops for coffee and ice cream – the apple pie with cheddar caramel from Odd Fellows.
Tuna melts and roasted brussel sprouts. Tuna salad with mayo, stone-ground mustard, and capers, plus cheddar.
The turkey sandwich I’ve been waiting for all fall – with cheddar and pumpkin butter. Plus roasted broccoli with garlic and chili flakes.
P.S. It was a short week because I spent the first half in Ohio celebrating my grandmother’s NINETY-SECOND birthday. She’s amazing and it was an amazing trip!
P.P.S. Also I was home for several meals that didn’t get photographed because apparently we are obsessed with Roast Sandwich Shop and will order and eat their bbq chicken crunch wrap multiple days in a row!
Pumpkin spice latte smoothie! Canned pumpkin, plain skyr, coffee, cold brew powder, ice, cinnamon, maple, and brown sugar.
This week’s coffee joy.
Pumpkin spice Chobani with s’more granola.
Plan Siggi’s with pumpkin seed butter. Plus an apple and a pumpkin spice chocolate cookie. P.S. This recipe made some of my favorite cookies of all time, so butterscotchy!
I am 100% obsessed with these pretzel-stuffed peanut butter cups. I bought bags of minis for work and home.
I saved the best pumpkin beers for last – Abomination Brewing’s Forbidden Pumpkin pumpkin milkshake IPA and Schlafly’s pumpkin ale.
Trader Joe’s Turkey Day quesadilla.
This is to remind me to get takeout from Roast more often! Adam and I split cheesy turkey and roast beef sandwiches, plus fries.
My favorite sheet pan hash combo – roasted bok choy and sweet potato plus smoked salmons (hot smoked Atlantic and salmon candy).
Pumpkin pasta. Whole-wheat rotini with ground turkey cooked with pumpkin puree, sour cream, and chili oil. Plus roasted baby cauliflower.
Highlights from a weekend with a lot of Brooklyn walking (Prospect Heights to Cobble Hill // Greenpoint to Williamsburg) – – –
Coffee from home – iced phin-brew with ube and chocolate milk.
Edith’s has a brick-and-mortar now and their tahini and oat milk frozen cold brew officially made it into my top five lifetime favorite coffees!
Our spicy everything bagel with smoked mackerel salad and labneh was not bad either.
A very summery sandwich and seltzer from Campbell’s. Smoked chicken, pimento cheese, green apples, pickled onions, mayo, and arugula on sourdough + hibiscus and rose.
We went big for our last Smorgasburg visit of the season. Cookies and cream ice cream with toasted Italian meringue.
Duck Season royal poutine – duck fat fries, duck bacon, cheese curds, and duck gravy!!
This frozen daiquiri from Elsa is my new favorite cocktail. I would like all of my drinks to be served with butterscotch and date molasses from now on!
And this was my newest favorite bubble tea combo – peppermint tea with herbal jelly and strawberry hearts.
Very into these chocolate peanut butter squares at the moment.
I even put one in a yogurt bowl – with vanilla bean yogurt, cinnamon, banana, and plum.
Yogurt bowl with plain Greek, pumpkin seed butter, pumpkin spice granola, and gumdrop grapes.
This week’s sparkling matchas – yuzu and mango.
This week’s pumpkin beers – the seasonal ale and imperial stout from Southern Tier.
These veggie crisps are great at baseline and even better with homemade guacamole.
I had orange juice in the house for the first time in years so I took the opportunity to make creamsicle milkshakes.
I made an amazing sundae with the guava and soursop ice creams from this fantastic line. Plus sweetened condensed milk, multi-grain Cheerios, and Luxardo cherries.
Brussel sprouts roasted with grapes, turkey kielbasa, white cheddar, and sweet and spicy pecans.
This citrus rice – I skipped the carrots and subbed almonds for cashews – with sautéed fennel and kielbasa. This was our first time cooking fennel – I used the bulb and the fronds – and we loved it.
One-tray sheet-pan hash – potato, sweet potato, red onion, bell peppers, sharp cheddar, and pinto beans, topped with guacamole, sour cream, hot sauce, and heirloom baby tomatoes.
Pumpkin spice Greek yogurt with Cheerios and pumpkin spice granola.
Very into these cheeze stuffed pretzels this week. They are vegan but I definitely melted regular sharp cheddar onto them.
I also turned them into pizza trail mix! With sundried tomatoes, baru baru nuts, and crispy cheese bites.
Sautéed ground turkey with bbq sauce / roasted broccoli romanesco / sautéed TJ’s cruciferous crunch blend / sharp cheddar / Caribbean beans and rice – brown basmati, pink beans, onion, ginger, habanero, and coconut milk.
A crockpot take on this pineapple chicken / riced cauliflower / roasted butternut squash.
Adam invited me on a dinner date but there was hour+ traffic in all directions so instead we got Whole Foods hot bar and watched Castle… it was perfect!
Eating Chalk 